Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation

Vergara‐Salinas, José Rodrigo; Bulnes, Pedro; Zúñiga, María del Carmén; Pérez‐Jiménez, Jara; Torres, Josep Lluı́s; Mateos-Martín, María Luisa; Agosín, Eduardo; Pérez-Correa, José Ricardo

doi:10.1021/jf4010143

Cited by 115 publications

(69 citation statements)

References 52 publications

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“…Hidalgo et al (2012) reported that bacterial fermentation of a mixture of anthocyanins resulted in the formation of gallic, syringic and p-coumaric acids. Fermentation changes the forms of anthocyanins, degrading them to smaller byproducts that are more easily absorbed and with altered bioactivity (Vergara-Salinas et al 2013;Wu et al 2012) although some anthocyanin glycosides were also detected in serum and urine. Anthocyanin aglycones are reported to have greater bioavailability glycosylated anthocyanins.…”

Section: Discussionmentioning

confidence: 99%

Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

Park

Kang²,

Jeong³

et al. 2015

Genes Nutr

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Black carrots (Daucus carota L.) are rich in anthocyanins which contribute many health benefits, but are limited by bioavailability and instability when exposed to oxygen, heat and light. Fermenting black carrots may improve the stability, absorption and bioactivity of its anthocyanins. Here, we examined whether and by what mechanisms the long-term consumption of unfermented black carrot extract (BC) and its extracts fermented with Lactobacillus plantarum (BCLP) or Aspergillus oryzae (BCAO) might prevent menopausal symptoms including impaired energy, glucose and lipid metabolism in estrogen-deficient animals with diet-induced obesity. Ovariectomized (OVX) rats were fed four different high-fat diets containing 2 % dextrin (OVX-control), 2 % BC, 2 % BCLP, or 2 % BCAO for 12 weeks. Sham rats were fed high-fat diets containing 2 % dextrin. The contents of total anthocyanins increased in BCAO compared to BC and BCLP, whereas the contents of cyanidin-3-rutinosides, malvidin-3,5-diglycosides and delphine-3-glucoside were lower and cyanidin and malvidin were much higher in BCLP and BCAO than BC. Fat mass and weight gain were lower in descending order of OVX-control [ BC and BCLP [ BCAO due to increased energy expenditure and fat oxidation. However, BC, BCLP and especially BCAO all normalized HOMA-IR, an indicator of insulin resistance and glucose intolerance, in OVX rats. OVX increased serum total and LDL cholesterol and triglycerides, but BC, BCLP and BCAO significantly prevented the increases. BCAO markedly decreased hepatic triglyceride levels by increasing gene expressions of CPT-1 and PPAR-a, which are involved in fatty acid oxidation, and decreasing mRNA expressions of FAS and SREBP-1c, which are associated with fatty acid synthesis. This was related to increased pAMPK ? pACC signaling and improved hepatic insulin signaling (pAkt ? pFOXO-1). Cyanidin and malvidin markedly decreased fat accumulation in 3T3-L1 adipocytes by increasing CPT-1 and decreasing FAS and SREBP-1c expression in comparison with cyanidin-3-rutinoside and malvidin-3,5-diglycosides. In conclusion, with increasing cyanidin and malvidin, BCAO prevented the exacerbation of lipid and glucose metabolism by activating hepatic insulin signaling and AMPK activation by in OVX rats.

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Section: Discussionmentioning

confidence: 99%

Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

Park

Kang²,

Jeong³

et al. 2015

Genes Nutr

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“…The optimal conditions to extract them by PHWE are very similar to those for anthocyanins but without adding organic acids (see Table 3) [28]. However, higher extraction temperatures (150°C) are needed to extract less sensitive compounds by PHWE (e.g., tannins and tanninsanthocyanin adducts) [68].…”

Section: Phwe Of Phenolic Compoundsmentioning

confidence: 99%

Pressurized hot water extraction of bioactives

Plaza

Turner

2015

TrAC Trends in Analytical Chemistry

418

218

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HIGHLIGHTS  Review of pressurized hot water extraction of bioactive compounds, 2009-14  Chemical and physical properties of pressurized hot liquid water  Equipment, method optimization, applications, coupling and future prospects  Challenges with degradation and other chemical reactions during extraction ABSTRACT The purpose of this review is to give the reader a thorough background to the fundamentals and applications of pressurized hot water extraction (PHWE) for the analysis of bioactive compounds. We summarize the field in the period 2009-14, and include fundamentals of water as a solvent: equipment; method optimization; applications; coupling; and, future prospects. We highlight that solvent properties of water are tunable by changing the temperature, particularly self-ionization, dielectric constant, viscosity, diffusivity, density and surface tension. Furthermore, important aspects to consider are the risk of degradation of the analytes and other potential reactions, such as hydrolysis, caramelization and Maillard reactions that may lead to erroneous results. For the extraction of bioactive compounds, we report PHWE methods based on using water of 80-175°C and short extraction times. In conclusion, PHWE provides advantages over conventional extraction methods, such as being "greener", faster and more efficient. Why another review article on pressurized hot water extraction?Pressurized hot water extraction (PHWE) is an extraction technique that uses liquid water as extractant (extraction solvent) at temperatures above the atmospheric boiling point of water (100°C/273 K, 0.1 MPa), but below the critical point of water (374°C/647 K, 22.1 MPa) (Fig. 1). The use of PHWE in analytical chemistry started with the work in environmental analysis by Hawthorne and colleagues in the mid-1990s [1,2], and can also be referred to as subcritical water extraction (SWE), superheated water extraction and pressurized liquid extraction or accelerated solvent extraction with water as a solvent. There are a few relatively recent review articles on analytical PHWE, which the reader is recommended to read [3][4][5][6][7].The aim of this review article is to give a thorough background on the fundamental properties of water -an aspect that has been virtually overlooked in most review articles written so far about analytical PHWE. Hence, the first part of this review article concerns the fundamentals of chemical/physical properties of water and how these change with the increase in temperature, as well as how these affect the extraction performance both positively and negatively in different analytical applications.The second part deals with technical solutions of PHWE and how to conduct the experiment in practice. This technical part includes discussions on using commercially available and home-built equipment. The third part includes aspects on method optimization in PHWE. The fourth part summarizes some of the key applications and related publications mainly in the field of extraction of bioactive compounds from plants, food, ...

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“…Recently red wine has been shown to increase Bifidobacterium levels, which in turn correlates with lower serum LPS concentrations [152]. Fermented grape pomace yields more total antioxidants and antioxidant activity than its unfermented counterpart [153]. Remarkably, even fermented fish oil, an agent with well-documented anti-inflammatory and mood-support properties, has been shown to provide an enhanced anti-inflammatory activity versus its unfermented counterpart [154].…”

Section: The Potential Of Fermented Foodsmentioning

confidence: 99%

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

Selhub

Logan²,

Bested

2014

J Physiol Anthropol

208

125

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The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, and medicinal properties, is an ancient practice. Fermented foods and beverages continue to make a significant contribution to the overall patterns of traditional dietary practices. As our knowledge of the human microbiome increases, including its connection to mental health (for example, anxiety and depression), it is becoming increasingly clear that there are untold connections between our resident microbes and many aspects of physiology. Of relevance to this research are new findings concerning the ways in which fermentation alters dietary items pre-consumption, and in turn, the ways in which fermentation-enriched chemicals (for example, lactoferrin, bioactive peptides) and newly formed phytochemicals (for example, unique flavonoids) may act upon our own intestinal microbiota profile. Here, we argue that the consumption of fermented foods may be particularly relevant to the emerging research linking traditional dietary practices and positive mental health. The extent to which traditional dietary items may mitigate inflammation and oxidative stress may be controlled, at least to some degree, by microbiota. It is our contention that properly controlled fermentation may often amplify the specific nutrient and phytochemical content of foods, the ultimate value of which may associated with mental health; furthermore, we also argue that the microbes (for example, Lactobacillus and Bifidobacteria species) associated with fermented foods may also influence brain health via direct and indirect pathways.

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Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation

Cited by 115 publications

References 52 publications

Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

Cyanidin and malvidin in aqueous extracts of black carrots fermented with Aspergillus oryzae prevent the impairment of energy, lipid and glucose metabolism in estrogen-deficient rats by AMPK activation

Pressurized hot water extraction of bioactives

Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry

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